Serves: 6 | Prep Time: 15 min | Cook Time: 1 hour
👉Ingredients:
◾️500 g (about 1 lb) ground meat (beef or a beef-pork mix)
◾️1 can (400 g / 14 oz) crushed tomatoes
◾️1 can (400 g / 14 oz) red kidney beans, drained and rinsed
◾️1 red bell pepper and 1 green bell pepper, diced
◾️1 large onion, thinly sliced
◾️2 garlic cloves, finely chopped
◾️100 g (about ¾ cup) corn kernels (optional)
◾️2 tbsp tomato paste
◾️1 tbsp chili powder
◾️1 tsp ground cumin
◾️1 tsp smoked paprika
◾️½ tsp dried oregano
◾️2 tbsp olive oil
◾️500 ml (2 cups) beef broth
◾️A pinch of sugar (to balance the acidity of the tomatoes)
◾️Salt and pepper, to taste
◾️Fresh cilantro for garnish
👉Instructions:
▶️1. Prepare the vegetables and spices:
Heat the olive oil in a large pot or deep skillet over medium heat.
Sauté the onion and garlic until translucent.
Add the diced bell peppers and cook for about 5 minutes, until they begin to soften.
▶️2. Cook the meat:
Add the ground meat to the pot and cook until nicely browned. Break it up with a spatula to avoid large clumps.
Stir in the tomato paste and mix well to coat the meat and vegetables.
▶️3. Add spices and liquids:
Sprinkle in the chili powder, cumin, paprika, and oregano. Mix thoroughly.
Pour in the crushed tomatoes and beef broth. Add the pinch of sugar and stir to combine.
▶️4. Simmer:
Bring to a boil, then reduce heat to low. Let simmer uncovered for about 30 minutes, stirring occasionally.
Add the kidney beans and corn (if using), then cook for another 15 minutes.
▶️5. Final touches:
Taste and adjust seasoning with salt, pepper, and more chili if desired.
Serve hot, garnished with fresh cilantro.
👉Tips
🔹️Serving suggestions: Great with white rice, tortilla chips, or crusty bread.
🔹️Extra indulgence: Top with sour cream or guacamole for a creamy twist.
🔹️Storage: Keeps up to 3 days in the fridge and tastes even better the next day!
🔸️Enjoy your hearty and comforting bowl of chili!
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